French butcher, Alexandre Polmard sells cuts from a brand of cattle
known as Blonde d'Aquitaine for up to $3200 (£2110).

The cows are raised by Polmard in his family in northeastern France,
in settings he compares to a luxury hotel. Speaking to CNN, he said:
"My family wouldn't dream of raising animals in sheds where they
have no space or room to roam.
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"Here they are in the open air, living in forest and on
parkland. There are shelters they can choose to visit in case it rains
or snows. It's really five-star accommodation."

Polmard added that he talks to the cows daily in order to make their
lives as comfortable and as stress-free as possible. Only four cows
are killed per week in his abattoir in order to reduce stress levels:
"All the love and attention we give our animals comes through the
plate when you taste it. They really are unique."

In order to justify the price tag (which beats the $2,800
Wagyu ribeye steak at Craftsteak restaurant in New York) Polmard
uses a method created by his father and grandfather which entails
blowing air over his cuts at speeds of almost 75 miles per hour and
temperatures of -45 degrees Fahrenheit. This then forces the meat into
a state of "hibernation" after which Polmard leaves the
meat for up to 15 years....MORE